Coffee and chipotle pork chops with slaw
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Coffee and chipotle pork chops with slaw
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
448Kcal
Fat
25gr
Saturates
5gr
Carbs
19gr
Sugars
17gr
Fibre
5gr
Protein
35gr
Salt
0.6gr
Lizzie Kamenetzky
Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Lizzie Kamenetzky
Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Ingredients
- 1½ tbsp chipotle chilli paste, from a 90g jar
- 1 heaped tbsp finely ground fresh coffee
- 3 tbsp maple syrup
- 1 tsp smoked paprika
- 1½ tbsp olive oil
- 4 x pork chops
For the slaw
- 4 tbsp mayonnaise
- 2 tbsp Greek yogurt
- 2 tsp maple syrup
- 2 tsp Dijon mustard
- juice of ½ lemon (2 tbsp)
- 250g red cabbage (about ¼ cabbage), finely shredded
- 1 medium bulb fennel, very finely sliced
- 1 large carrot, julienned or coarsely grated
- 3 sticks of celery, including leaves, finely sliced
- 6 spring onions, finely sliced
- ½ x 28g pack parsley, chopped
- cooked rice to serve, optional
Step by step
Get ahead
Marinade the pork overnight in the fridge, covered with a layer of clingfilm.
- Preheat the oven to 200°C, fan 180°C, gas 6. In a dish, mix the chipotle paste, coffee, maple syrup, smoked paprika and 1 tablespoon oil together. Season well. Add the pork chops and turn to coat. Set aside at room temperature while you make the slaw.
- For the slaw, put the mayonnaise, yogurt, maple syrup, mustard and lemon juice into a large bowl, season well and mix to combine. Add all the sliced vegetables and parsley and toss to coat. Taste and season more if needed.
- Heat a large heavy-based frying or griddle pan over a medium heat with the remaining oil. When hot, brush most of the marinade off the chops (reserve for later) and add the chops to the pan. Cook for 1 minute each side until browned. You will need to do this in 2 batches, unless you have a huge pan. Transfer to a medium roasting tin so that they fit snugly, and spoon over the marinade. Roast in the oven for 8-10 minutes until they are dark golden and just cooked through – the marinade should be bubbling and sticky.
- Serve with the slaw plus cooked rice, if you like.
